Zucchini Couscous with Asian Flavors

Heat oil in a medium to large frying pan until a drop of water sizzles when thrown in. Add the garlic and ginger, and saute until fragrant, about 45 seconds. Add zucchini. Stir-fry until liquid starts to escape. Add soy sauce...stir-fry until most of the liquid is absorbed/evaporated, and zucchini is crisp-tender about 3 minutes. Add water, bring to boil. Add couscous and stir. Remove from heat and cover. Let stand 5 minutes. Test the texture of the couscous. If water absorbs too quickly, add 1 tablespoon of water at a time until couscous is soft enough.
Serve!
This is a simple side dish I discovered when I had couscous where I'd already used the packet for something or other, and had a zucchini that was about to go bad. My non veggie husband really liked it. Actually, my two dachshunds got a kick out of it, too. Hope you like it! :)